James' Aubergine & Anchovy Pasta Recipe
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Ingredients : James' Aubergine & Anchovy Pasta Recipe
2 Aubergines, cut in 1cm
Cubes
Olive Oil
1 Garlic Clove, peeled
1 can Chopped Tomatoes
Passata, (optional)
1 can Anchovies
1 tbsp Flour
1 deciliter Milk
Sprinkle the cubed aubergines with salt and leave them to drain.
Meanwhile, heat some olive oil in a big saucepan, chuck in the whole
peeled garlic clove and follow it a minute or so later with the
tinned tomatoes, and passata if you're using it.
Now open the tin of anchovies, and chuck them and their oil into a
small saucepan. Heat them through, and mash them with a fork. Stir in
the flour, and heat for 1 minute. Add the milk, stirring all the time.
Then pour this thick sauce into the tomatoes and aubergines, mixing
it up. Put the saucepan uncovered into the oven at gas mark 4 for 30
minutes.
Serve with industrial amounts of pasta.
Recipe By : John Fuller <jfuller@SUN.CC.WESTGA.EDU>
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